Peppercorn Roasted Pork with Vermouth Pan Sauce

Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient.

Preparation

Grind 1/4 cup pink peppercorns with black peppercorns
and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.

Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.

Meanwhile, pour off all but about 1 tablespoon fat from roasting
pan. Add vermouth to pan and boil, scraping up brown bits,
2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.

Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.

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Recent Review

This was excellent. I'm not usually a fan of pork loin roast but this was really good. I used mixed peppercorns and black peppercorn. Didn't use the full quantity of peppercorn but will next time. I think the secret is to reduce the amount in the sauce if you're afraid that it's too much. I used a center loin and didn't get much in terms of pan drippings but the sauce was still delicious. I would definitely make for company; tasty, easy and it looks beautiful.